Classic Roast Beef and Yorkshire Pudding

Serves 4

Time 2 hours 30 minutes

Ingredients

Roast Beef

1kg cube roll (beef scotch fillet or rib-eye roll), trimmed

1 tbsp olive oil

1 tbsp Dijon mustard

2 tsp chopped fresh thyme leaves

2 tsp chopped fresh rosemary leaves

2 garlic cloves, peeled and chopped

Sea salt and freshly ground black pepper

Yorkshire Pudding

3 eggs

150g plain flour

150ml milk

2 tbsp beef dripping or vegetable oil

Gravy

1 tbsp butter

1 tbsp plain flour

250ml fresh chicken stock

250ml beef stock

1 tsp Dijon mustard (optional, for flavour balance)

1 tsp Worcestershire sauce (optional, for depth)

Sea salt and freshly ground black pepper

To Serve

Horseradish cream

Roasted vegetables or greens

Method

Preheat the oven to 220°C (fan-forced).

Rub the beef all over with olive oil, Dijon mustard, thyme, rosemary, garlic, sea salt and pepper. Place the beef on a wire rack set over a roasting tray and roast for 20 minutes to brown. Reduce the oven temperature to 160°C and continue roasting for 60-90 minutes for medium-rare, or until the internal temperature reaches 55–57°C.

Remove the beef from the tray and set aside to rest, loosely covered with foil, for at least 15 minutes. Reserve the roasting tray and juices for the gravy.

Increase the oven temperature to 220°C for the Yorkshire puddings. Place the beef dripping or vegetable oil into a large muffin tin or pudding tray and heat in the oven until smoking hot.

Meanwhile, whisk together the eggs, flour, and milk in a bowl until smooth and lump-free. Season with a pinch of sea salt. Carefully remove the hot tray from the oven and pour the batter into each tin to about ⅓ full. Return immediately to the oven and bake for 20–25 minutes, until puffed and golden brown.

To make the gravy, place butter in a saucepan over medium heat. Add the flour and stir for 1 minute to form a roux, scraping up any caramelised bits from the base. Add Worcestershire sauce. Gradually whisk in the chicken and beef stocks, stirring continuously until smooth. Simmer for 5–7 minutes until thickened and glossy. Add Dijon mustard if using. Add roasting juices from the roast. Then season with sea salt and pepper to taste. Strain through a fine sieve into a jug.

Carve the beef into thick slices and serve with the Yorkshire puddings, roasted vegetables, and horseradish cream. Spoon the rich gravy generously over the top.